Walnut And Ginger Ice Cream

1. 1

   Put the yolks and sugar in a heavy saucepan or casserole.

2. 2

   Beat with a whisk until pale yellow.

3. 3

   In another saucepan, combine the milk and cream and bring just to the simmer.

4. 4

   Meanwhile, put the ginger into the container of a food processor or electric blender.

5. 5

   Blend thoroughly.

6. 6

   There should be about three tablespoons.

7. 7

   Set aside.

8. 8

   Add about one-half cup of the hot milk and cream to the egg yolk mixture, beating rapidly with a whisk.

9. 9

   Add the remaining hot liquid, stirring rapidly.

10. 10

    Heat slowly, stirring and scraping all around the bottom with a wooden spoon.

11. 11

    Add the ginger and stir.

12. 12

    Bring the mixture almost, but not quite, to the boil, stirring constantly.

13. 13

    The correct temperature is 180 degrees.

14. 14

    Quickly pour and scrape the mixture into a cold mixing bowl.

15. 15

    This will prevent the mixture from further cooking.

16. 16

    Let it stand until cool and add the nuts and vanilla.

17. 17

    Pour the mixture into the container of an electric or hand-cranked ice cream freezer.

18. 18

    Freeze according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.